Chile Polenta Muffins
Jan. 26th, 2009 07:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
calzephyrI made these on Sunday from the Low GI cookbook and they're really good. After I made them I realized that one could just make the basic Bisquick drop muffin and add polenta, chiles, garlic and Parmesan cheese too. Another Mission 101 thing done!
The recipe had a slight error in it. It didn't tell you at what point to add the baking soda. I realized this just before I dropped them in the muffin pan and stirred it in quick! I have also North Americanized it a little.
cooking spray
2 large red chilies (I would use 3 next time :-))
2 large cloves garlic
1 cup self-raising flour
1 tsp baking soda
1 tbsp baking powder
pinch cayenne pepper (I used paprika)
1 tsp salt
1 1/3 fine cornmeal or instant polenta (I used one cup of the chub style polenta, mashed with a pastry cutter)
1/4 cup finely grated Parmesan cheese
2 large eggs (I don't cook with eggs, so I added 30 ml water)
1 1/4 cup semi-skimmed milk (I used 1% milk)
1. Preheat oven to 200 C/400 F.
2. Spray muffin cups with cooking spray or use a non-stick muffin pan
3. Seed and finely dice chilies (remember to wash your hands thoroughly after handling chilies and avoid eye contact)
4. Peel and finely chop garlic (tip: get a garlic press, works wonders)
5. Spray small frying pan with cooking spray or using a non-stick frying pan, cook the chilies and garlic over medium-high heat for two minutes. Remove from heat and set aside.
6. Combine flour, baking powder, baking soda, cayenne and salt into a large bowl, then mix in the cornmeal and Parmesan cheese.
7. Beat the eggs and milk together in a large measuring cup or bowl, then beat in the chilies and garlic mixture.
8. Pour the wet ingredients into the dry ingredients and mix quickly with a rubber spatula until just combined.
9. Spoon the batter into the muffin tins and bake for 20 minutes until golden brown. Transfer to a wire rack to cool.
The recipe had a slight error in it. It didn't tell you at what point to add the baking soda. I realized this just before I dropped them in the muffin pan and stirred it in quick! I have also North Americanized it a little.
cooking spray
2 large red chilies (I would use 3 next time :-))
2 large cloves garlic
1 cup self-raising flour
1 tsp baking soda
1 tbsp baking powder
pinch cayenne pepper (I used paprika)
1 tsp salt
1 1/3 fine cornmeal or instant polenta (I used one cup of the chub style polenta, mashed with a pastry cutter)
1/4 cup finely grated Parmesan cheese
2 large eggs (I don't cook with eggs, so I added 30 ml water)
1 1/4 cup semi-skimmed milk (I used 1% milk)
1. Preheat oven to 200 C/400 F.
2. Spray muffin cups with cooking spray or use a non-stick muffin pan
3. Seed and finely dice chilies (remember to wash your hands thoroughly after handling chilies and avoid eye contact)
4. Peel and finely chop garlic (tip: get a garlic press, works wonders)
5. Spray small frying pan with cooking spray or using a non-stick frying pan, cook the chilies and garlic over medium-high heat for two minutes. Remove from heat and set aside.
6. Combine flour, baking powder, baking soda, cayenne and salt into a large bowl, then mix in the cornmeal and Parmesan cheese.
7. Beat the eggs and milk together in a large measuring cup or bowl, then beat in the chilies and garlic mixture.
8. Pour the wet ingredients into the dry ingredients and mix quickly with a rubber spatula until just combined.
9. Spoon the batter into the muffin tins and bake for 20 minutes until golden brown. Transfer to a wire rack to cool.
